Banana Nut Breakfast Cookies

Here is another recipe that you can use as a side for breakfast, a snack and even make great pre or post workout fueling options. They are full of good fats, proteins and carbs. If you put them in the freezer they turn hard and taste more like a fudge, which is my favorite way to eat them!

DSC_0012Banana Nut Breakfast Cookies


  • 2 ripe bananas
  • 1 cup raw almonds
  • 1/4 cup sunflower seeds
  • 1/4 pumpkin seeds
  • 1/4 coconut oil – melted
  • 1/2 coconut shreds
  • 3/4 pure cocoa powder
  • 2 tablespoons – honey (optional)


  1. Pre-heat oven to 350 degrees.
  2. Place the banana into a food processor and blend until completely smooth.
  3. Poor the almond into the banana mixture and blend for 1-2 minutes.
  4. Add the meaning ingredients and pulse until you reach you desired texture.
  5. Place small amounts onto a cookie sheet covered with parchment paper.
  6. Cook for 15 minutes.
  7. Let the cookies completely cool then remove and store in the fridge or freezer.
  8. Enjoy!!!


3 Ingredients Pecan Cookies

If you like the taste of pecans, try this healthier option for pecan cookies. I love pecan pie and basically anything that has pecans in it. As much as I would love to eat pecan pie all the time, for the sake of my health I limit it to those special occasion. These cookie though have that delicious pecan taste and they make a yummy substitute for those moments you may need something sweet.

DSC_00143 Ingredients Pecan Cookies


  • 2 cups of raw pecans
  • 1 1/2 teaspoons cinnamon
  • 10 pitted dates soaked for 15 minutes


  1. Pre-heat oven to 350 degrees.
  2. Drain the water the dates were soaking in.
  3. In a food processor, combine all the ingredients and mix until a dough starts to form.
  4. Form dough into medium sized balls and place on a lined baking sheet.
  5. Bake for 12-14 minutes.
  6. Wait until the cookies have completely cooled before removing them from the baking sheet.
  7. Store these cookies in an airtight container in the fridge or freezer.
  8. Enjoy!


Flourless Pumpkin Cookies


October time = pumpkin time! I LOVE pumpkin and trying to find fun way to add it into recipes. This cookie make a great snack or treat. It’s chewy, moist and bursting with pumpkin flavor! 



  • 1 cup cashew butter
  • 1 cup pumpkin
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp sea salt
  • 2 T carob chips or chocolate chips


  • Preheat oven to 350 degrees
  • In a food processor, mix all the ingredients except the chocolate chips.
  • Once everything looks well combined, add the chips and pulse a few times to mix them in.
  • Place the container to the food processor in the fridge for 20 minutes so the mixture can firm up enough to scoop.
  • Once the mixture is firm enough, drop cookies on a lined baking sheet
  • Bake for 15 minutes.
  • Wait until the cookies are completely cooled before removing and storing in an airtight container.
  • ENJOY!!!


Avocado Berry Popsicles



That’s right I said AVOCADO berry popsicle! Don’t let the thought of avocados in your popsicle scare you, they actually give the popsicle a smooth texture without the overwhelming avocado flavor. No one would even guess that there is avocados in your recipe.


  • 2 ripe bananas
  • 1 ripe avocado – pitted and scooped out.
  • 2 cups of berries – you can use any kind, I used a mixture of strawberries, raspberries and blackberries.
  • 1-2 Tbsp. Honey


  1. Add all of the ingredients to your blender and mix until smooth.
  2. Poor mixture into popsicle mold or ice trays.
  3. Place in freezer until completely frozen.
  4. ENJOY!!!


Rosemary Sweet Potato Fries

DSC_0024 We Love our sweet potato fries in this household. If you are a fan of fries, but want to try a healthier option, you will love these! Not only are sweet potatoes better for you than regular potatoes, but these are also baked, not fried. Sweet potatoes have high nutritional value,  a 1 cup serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body. One serving of sweet potatoes can provide you with as much as 700% of the US RDA for Vitamin A. The Center for Science in the Public Interest rates sweet potatoes as the number one most nutritious vegetable because they such are so nutritionally rich. Sweet potatoes are low on the glycemic index, they have a glycemic load of only 17, when in comparison, a white potato has an index of 29.



  • 4-5 potatoes – pealed and cut 1/2 inch long
  • Olive oil – to coat
  • 2 Tbsp rosemary
  • 2 tsp. paprika
  • salt – to taste



  1. Pre-heat oven to 450 degrees F.
  2. Line a sheet tray with parchment.
  3. In a large bowl toss sweet potatoes with just enough oil to coat.
  4. Sprinkle with salt, paprika and rosemary.
  5. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
  6. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
  7. Let cool 5 to 10 minutes before serving.
  8. Enjoy!!!


Coconut Protein Snacks

DSC_0007 I made these for a post workout option or even on those mornings when I need something really quick and easy. I’m not saying that you should eat these every morning, but they are a great option in those moments when you need something quick. They are also sweet enough that to me they taste like a treats, so I also like to eat them when I need something sweet.


  • 3/4 cup  protein powder – I used chocolate
  • 1 cup unsweetened coconut shreds – plus 1/4 cup of shreds to cover the balls.
  • 3/4 cup almond flour
  • 1/2 coconut oil
  • 1/3 almond butter
  • 1/4 cup pure cocoa powder
  • 2-3 Tbsp milk – almond, coconut, dairy or water
  • liquid stevia – to taste


  1. Add all of these ingredients together in a big bowl and mix until well blended.
  2. Roll small amounts into a ball.
  3. Roll balls in coconut shreds until covered.
  4. Refrigerate or freeze until hard.
  5. Store in an airtight container in the fridge or freezer.
  6. Enjoy!!!


Toasted Coconut Caramel Cookies

DSC_0015Chewy, Yummy Goodness!!! That should actually be the name of these cookies. They are crispy on the outside and gooey on the inside.


  • 1 cup unsalted cashew butter (see notes)
  • 1/2 cup unsweetened coconut shreds
  • 10 pitted dates (soaked in water for 30 minutes)
  • 2 Tbsp water
  • 1-2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt



  1. Pre-heat oven to 325 degrees.
  2. Spread out the coconut onto a lined baking sheet. Bake for about 5-7 minutes. Watch it carefully.
  3. Once the coconut is toasted, set it aside to cool for a minute.
  4. Turn the oven temp up to 350 degrees.
  5. In a food processor, combine the cashew butter, toasted coconut, vanilla, maple syrup and sea salt.
  6. Drain the water that the dates were soaking in and add them to a blender with 2 tablespoons new water. Pulse until you get a caramel.
  7. Add the caramel to the food processor and pulse a few times, until it is blended in the dough.
  8. Spoon cookies onto a lined baking sheet. – I used a cookie scoop for this.
  9. Bake for about 12-15 minutes.
  10. Let the cookies cool completely before removing them off the baking sheet. Otherwise, they may fall apart.
  11. Store in the fridge or freezer in an airtight container.

*You can find cashew butter at most health food stores, or you can also make it yourself. Just use 2 cups cashew pieces. Put them in the food processor and blend for 5-7 minutes.


Banana Nut Muffins


  • 1/2 cup almond flour
  • 1/2  coconut flour
  • 3/4 cup GF oats
  • 1 Tbsp Xanthan Gum (this is a natural thickener, you can also find this at any health food store)
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 3 ripe bananas, mashed
  • 1/2 c milk (almond, coconut, rice or cows)
  • 1/2 c xylitol (xylitol can be found at health stores. If you do not have xylitol you can use 1/3 cup honey or maple syrup)
  • 3/4 cup walnuts, chopped
  • optional – you can add some protein powder to give them a protein boost.


  1. Pre-heat your oven to 350 degrees.
  2. Mix all the dry ingredients into a large bowl until well blended.
  3. Mix all the wet ingredient into a smaller bowl until well blended.
  4. Add the wet ingredients into the large bowl with the dry ingredient, mix until well blended.
  5. Scoop the mix into muffins tins, filling the tin halfway.
  6. Cook the muffins for 10-12 minutes.
  7. Enjoy!


Healthy Nut Butter Breakfast Cookies

DSC_0010These breakfast cookies are delicious for breakfast, snacks or post-workout treat. They are moist with a bit of sweetness. My kids love these little cookies and they seems to eat them faster than I can make them. You can make a big batch and store them in an airtight container in your fridge or freezer.


  • 1 cup gluten-free rolled oats (If you choose not to use gluten-free, regular rolled oat is fine.)
  • 2 large over-ripe banana (mashed)
  • 1/2 cup nut butter of choice (I used natural peanut butter)
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/4 cup coconut or almond flour
  • 1/3 cup coconut oil
  • Stevia or honey to taste, depending on the amount of sweetness you like.
  • Optional ingredients — dried fruit, 70% dark chocolate chips, coconut shreds, nuts.


  1. Pre-heat oven to 350 degrees.
  2. Add all of the ingredients together in a large bowl and mix until well blended.
  3. Place parchment paper on cookie sheet.
  4. Roll small amounts of dough onto parchment paper.
  5. Cook 12-14 minutes.
  6. Eat and enjoy!


Dark Chocolate Chip Peanut Butter Bars

Dark Chocolate Chip Peanut Butter Bars

DSC_0003    If you have ever tried and liked the brand LARA BARS, then you will love these yummy bars. They are very easy to make and delicious to eat. Anything with chocolate and peanut butter always seem to taste amazing to me. Lara Bars can also cost anywhere from $1.00 – $1.50, so making them on your own can save you some money. I usually make a big batch of multiple different flavors and store them in my freezer as a snack for my kids, or a sweet treat every once and awhile for me.

You can individually wrap them in plastic wrap and they will keep and the freezer for months. I store them in the freezer because my kids like the frozen hard texture better than the soft and chewy texture the bars have when they are stored in the fridge.


  • 2 cups pitted dates
  • 3/4 cup of natural peanut butter
  • 1/2 cup raw cashews
  • 1 tsp. natural vanilla
  • pinch of salt
  • 1/2 cup of dark chocolate chips (70 %)


  1. Put everything into the food processor except for dark chocolate chips and blend until it forms into a dough like substance.
  2. Add the chocolate chips and pulse  multiple times until they are mixed in.
  3. Remove dough from processor.
  4. Place individual mounts of dough on plastic wrap and form into bars.
  5. Individually wrap the bars with plastic wrap and store in the freezer or fridge.